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Our team of Land Specialists includes whitetail, waterfowl, and WRP land management experts, a PhD in forestry, fish and lake management experts, wildlife biologists, and more. With extensive knowledge and experience, we convey property features and land values to prospective buyers, selling your property for the highest price possible.
Our highly successful Auction Division helps clients turn assets into cash in 60-75 days and unlike some of our competitors, every member of our Auction Team is a licensed Realtor. We started doing online real estate auctions in 2011 and are the most experienced brokerage in the Midwest!
Our Residential Division has dedicated professional agents who understand the housing market and specialize in residential transactions in metropolitan, suburban, and rural areas. Whether you’re downsizing, upsizing, or building your dream home, our agents can help you achieve your goals.
We’ve worked with businesses and facilities in rural, metropolitan, and downtown St. Louis and Kansas City to sell intellectual property and facilities like warehouses, greenhouse operations, corporate retreats, cattle operations, church buildings, wind farms, industrial facilities, commercial development property, fish farms, and more.
Started my search for property with Jesse Klinger a few months back. Jesse listened to what I was looking for and found it within days. We recently closed and could not be happier. Jesse's professionalism ... read more
- Trence James , BuyerOur meeting on the July 8 was too brief for me to properly express my appreciation for your efforts in locating and in the purchase of farm ground. You are a diligent, true professional. I would ... read more
- Ron DeForest , BuyerPaul Diller and The Riverview Group helped me purchase my first home in Warrenton, MO. Paul helped me find a mortgage lender, guided me through the pre-approval process, answered every question I had about the ... read more
- Evan Cosgrove , BuyerWild turkey gets a bad reputation it doesn't deserve. Ask most people who've eaten it and they'll tell you the same thing — it was tough, stringy, chewy. And they're not wrong about their experience. But the problem almost never starts in the kitchen. It starts at the processing table, and...
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